Presentation Transcript

1. Nutrition PolicyKPRDSB Secondary Teachers

   May 30, 2012

2. Plenary Session

   Reviewing the Policy and Your Role
3. Carrot vs. Twinkie
4. Today’s Presentation Overview of KPRDSB Nutrition Policy Integrating Policy to School and Classroom Curriculum practice. Session Goals: Teachers will define their leadership role in supporting the implementation of the KPRDSB Nutrition Policy Teachers will discuss how to make curriculum connections school-wide Teachers will plan to support the community to promote and model the KPRDSB Nutrition policy.
5. KPRDSB and Public Health are Working Together to... Communicate - fact sheets, newsletter inserts, posters and websites, info sessions Educate – train-the-trainer workshops staff, students, and school council members Implement – Healthy Schools committees, posters, letters, etc. Monitor and Comply – vendor compliance letters, sign back memo

6. Defining Your Leadership Role

   in Supporting the Implementation of the KPRDSB Nutrition Policy
7. From: www.ontario.ca/healthy
8. Nutrition and Teens Our teens are at Nutritional Risk! Roughly one-third of a student’s daily food intake occurs at school. Dietitians of Canada, 2004
9. The Elephant in the Room Food from outside school Nutrition Policy is not intended to make us food police! Instead, consider what we can do in our schools to promote a healthy environment!
10. Opportunities in the School Environment to Make Changes Fundraisers (eg, bake sales, chocolate bars, weekly chips, freezie sales) Cafeteria Service Any school events (eg, sports tournaments, Arts night) Classroom celebrations/parties Dances Student rewards Tuck shops, vending machines Information home to parents (link with curriculum) Meal and snack programs Breakfast and/or snack programs Hot lunches
11. What Can We Impact? The School Nutrition Environment Create a school community that promotes healthy eating through words and actions Shift in thinking Students get the same message about food, nutrition and healthy eating wherever food is served – in the classroom, in the school and in the home Food is part of school life but can focus on healthier options Served in cafeterias, canteens, tuck shops, vending machines Offered as part of breakfast and snack programs Used for fundraising and special events Healthy Eating is a subject of curriculum instruction Together we can make the healthy choice the easy choice!
12. In the Spirit of KPR Nutrition Policy Spirit of policy Relationship building Commit to healthier schools Role/opportunity we have in our schools as leaders We know the why...now let’s put Nutrition Policy into action!
13. KPRDSB Nutrition Policy MEDU Bill 8 P/PM 150
14. ACTIVITY #1 The KPR Nutrition Policy
15. No Free Lunch
16. Nutrition Standards 2 Sections Food Categories Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives Mixed dishes Miscellaneous items Beverages Different for elementary and secondary schools
17. How Do We Know Which Foods and Beverages to Sell? Food and beverage criteria have been identified for three categories Sell Most ≥ 80% Healthier options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium Sell Less ≤ 20% May have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category Not Permitted for Sale 0% Have few essential nutrients and/or contain high amounts of fat, sugar, and/or sodium http://healthy.apandrose.com/nst
18. Beverage Standards for Secondary School Sell Most Water Milk, Soy/Milk Alternatives, hot chocolate <2% MF and <28g sugar and >25% DV calcium 100% Fruit juice Yogurt Drinks <3.25% MF Sell Less Decaffeinated Coffee and Tea Diet, caffeine-free soft drinks, flavoured waters and tea Not Permitted for Sale Juice or Blends that are <100% juice ; Milk-based beverages >28g sugar Caffeinated coffee and tea; Regular iced tea; Colas; Energy and Sports drinks
19. Nutrition Standards – Categorizing Food and Beverages To determine into which category a specific food or beverage fits, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product's Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Healthiest (Sell Most), Healthy (Sell Less), or Not Permitted for Sale.
20. ACTIVITY #2 Applying the Nutrition Standards: Food Labels
21. Supermarket Secrets
22. The 80/20 Rule Sell Most ≥80% Products in this category must make up at least 80% of all foods and beverages for sale in all venues, through all programs and at all events. Sell Less ≤20% Products should make up no more than 20% of all foods and beverages choices sold in all venues, through all programs, and at all events. Not Permitted for Sale 0% Food and beverages in this category must not be sold
23. The 80/20 Rule Each venue (e.g., cafeteria), program (e.g., tuck shop) or event (e.g., dance) that sells food or beverages should be assessed separately to ensure it complies with the 80/20 rule Food choices are assessed separately from beverage choices The 80/20 rule is based on the proportion of products offered FOR SALE, not proportion SOLD
24. Applying the 80/20 Rule E.g., Tuck shop, special food day, fundraising: If offering only 1 food item (e.g., pizza day) the pizza would have to be Sell Most item Or For every 5 food items – 4 would be Sell Most and 1 could be Sell Less Or For every 10 food items – 8 would be Sell Most and 2 could be Sell Less 80:20 Rule Made Easy! Keep it simple! Only sell foods and beverages from Sell Most Category.
25. ACTIVITY #3 Applying the 80/20 Rule
26. Applying the 80/20 Rule Basketball Tournament A secondary school is hosting a basketball tournament and will be selling food and beverages to parents and students. Below are the items that will be offered for sale. Question Does this event comply with the 80/20 rule? 26
27. Applying the 80/20 Rule (cont’d) Basketball Tournament Answer – Yes. This event does comply with the 80/20 rule in the School Food and Beverage Policy. 27
28. Special Event Days School principals, with school councils maydesignate up to 10 days per year as school-wide special event days when food and beverages sold in the school can be exempt from policy… However, Ministry of Education encourages schools to meet the Nutrition Standards onspecial event days
29. KPRDSB Nutrition Policy and P/PM 150 Defines nutrition standards and criteria for food and beverages sold in Ontario schools. Does not apply to foods and beverages: Offered at no cost Brought from home Purchased off school premises / during field trips Sold for non-school purpose Sold for fundraising off school premises Sold in the staffroom (e.g., cappuccino machines) Principals responsible for compliance and monitoring; attestation to Ministry in June 2011

30. Break

    Including Bake It Up Resource

31. Making Curriculum Connections

    School-Wide
32. Promoting Positive Nutrition Messages and Curriculum Connections in Secondary Schools Registered Dietitians in Public Health May 30 2012
33. What is the school’s role in promoting healthy eating? Schools can create an environment that supports healthy eating In the Classroom Teach about healthy eating in a credible, consistent way Role model healthy eating & positive body image messages Create cross-curricular healthy eating linkages In the School Ensure that food and beverages provided by the school are healthy Offer programs/activitiesthat involve and support families in making healthy choices Engage students to measure and improve their school nutrition environment
34. What is a Healthy School Nutrition Environment? Exists when a school promotes healthy eating through words and actions Students get the same message about food, nutrition and healthy eating wherever food is served – in the classroom, in the school and in the home
35. Elements of a Healthy School Nutrition Environment
36. Elements P/PM 150, Comprehensive School health and Foundations for a Healthy School Framework Healthy School Nutrition Environment Quality Instruction & Programs Nutrition education for students Nutrition education for staff Healthy Physical Environment Healthy, culturally appropriate food choices are sold and offered (celebrations, fundraising, special lunch days etc) Safe food practices and allergy safe environment Supportive Social Environment Student Nutrition Programs Positive role modeling Appropriate scheduling of nutrition breaks Food and nutrition policies Parent, staff & student education Community Partnerships Public Health, Parks and Recreation Community & parent partnerships (e.g., heart and stroke, ophea after-school programs)
37. Teaching healthy eating Credible? Current? Canadian? Connected?
38. Food Preparation The Secondary School Teacher Resource Guide Altering a recipe Allergy safe environment and food safety Creating a Healthy Menu Tool - Available at http://hs.curriculum.org/sb/menutool Dietitians of Canada www.eaTracker.ca
39. Cross-curricular healthy eating links English Mathematics Healthy Eating Business Sciences Arts
40. Quality Instruction & Programs: Good to Know vs. Good to Teach
41. Quality Instruction & Programs: Choosing Your Words
42. Role modeling Use Canada’s Food Guide in lessons Encourage discussion and questions Dispel assumptions based on stereotypes Model healthy eating behaviours Speak positively about food and eating habits Refrain from expressing personal food preferences and beliefs Be mindful about food-related rewards
43. Food Availability Price Culture & Religion Food Marketing Mass Media Health & Medical Time Food Labels Weather Cooking Skills Likes & dislikes

    What influences your food choices?

    Personal Values Events & Celebrations Habits & Traditions Family & Friends How you Feel Physically & Emotionally Physical Activity Level Knowledge of Healthy Eating
44. Teaching healthy eating with sensitivity Access to healthy food Cultural and/or religious differences regarding food and beverage choices Societal norms for an ‘ideal body’ We need to be cautious with ourwords and actions
45. Secondary school programs and activities to support healthy eating Student Nutrition Programs (eg, Breakfast program) School Gardens School Nutrition Action Club/ Environmental Club
46. Nutrition Support Durham Region Health Department www.durham.ca Haliburton Kawartha Pine Ridge District Health Unit www.hkpr.on.ca Peterborough County City Health Unit www.pcchu.ca EatRight Ontario www.eatrightontario.ca 1-877-510-5102
47. Questions

48. Subject Area Break-Out Sessions

    The Role of Canada’s Food Guide
49. Discussion Questions What makes this a rich task? How did this task impact student learning? What evidence was there of student engagement? Which assessment practices best support this task? How does this task support curriculum expectations, Canada’s Food Guide, and the KPRDSB Food and Nutrition Policy? What did the students learn from this task? How do you know? What is the most valuable evidence of learning from this task?

50. Lunch

51. Why Eat Local?

52. Planning to Support the Community

    Promoting and Modelling the KPRDSB Nutrition Policy
53. Afternoon Task School Needs Assessment Checklist School Leadership: training for all teachers on the first PA Day of the 2012/13 School Year Vision for Implementation of Policy (share & submit) Reflect on use of Nutrition Grant

54. Sharing Your School’s Vision

55. Today’s Presentation Overview of KPRDSB Nutrition Policy Integrating Policy to School and Classroom Curriculum practice. Session Goals: Teachers will define their leadership role in supporting the implementation of the KPRDSB Nutrition Policy Teachers will discuss how to make curriculum connections school-wide Teachers will plan to support the community to promote and model the KPRDSB Nutrition policy.
56. Key Resources Local supports: KRPDSB Website local Health Units/Department (Nutrition Tools for Schools Toolkit) Eat Right Ontario 1-877-510-5102 or www.eatrightontario.ca Workshops/presentation for food vendors, elementary teachers, culinary arts/hospitality programs, school councils, staff in collaboration with Public Health Promoting a Healthy School Nutrition Environment resources Ministry of Education online resources: www.ontario.ca/healthyschools Modules http://healthy.apandrose.com/ Nutrition Standards Tool http://healthy.apandrose.com/nst Creating Healthy Menus Tool http://healthy.apandrose.com/menutool/